Loaded with fresh, sweet mango flavor and a touch of tartness from yogurt, the classic Mango Lassi goes dairy-free and then frozen into ice pops! With only 4 ingredients blended together, these vegan Mango Lassi Ice Pops are an easy and refreshing summer treat.
3ripe Ataulfo mangoes, peeled and chopped(once puréed, should measure 1.5 cups)
¾cupplant-based plain yogurt, unsweetened
¼tspcardamon powder (optional)
Blend the mangoes until they become a smooth purée. If your blender is not high-powered, you may choose to press the purée through a sieve before continuing with the recipe to remove the unblended fibers.
Add the coconut cream, yogurt, sugar and cardamom, if using. Blend until smooth. Pour into ice pop molds and freeze for 30 minutes. Add the ice pop sticks, and then freeze until set for another 4 hours.
To remove the pops from the mold, run the sides of the molds under hot water taking care not to have water pass over the exposed ice pops. Otherwise, the ice pops can be left out on the counter for 5 or until they remove easily.